Along with my mildly disturbing spaghetti squash obsession over the past year has come my homemade pesto obsession. I came across a wonderful recipe from this site months ago and have been making triple batches of it religiously ever since. It’s quick, simple, requires minimal ingredients, and most importantly, is delicious.

Though there are innumerous ways in which to use pesto, my top four are: mixed in spaghetti squash, in my green eggs sans ham, and smeared on top of baked chicken or fish.

pesto beforeIngredients
3 cups (or 1 container) fresh basil
2/3 cup of pine nuts
1-2 cloves of garlic
1/8-1/4 tsp sea salt
Olive oil

• In a food processor, first add pine nuts, then basil, garlic, and 1/8 tsp salt.
Drizzle lightly with olive oil; more can be added later if desired (same for the salt).
• Blend until combined, stopping at times to scrape down sides.
This shouldn’t take more than a few minutes.
• Store in an airtight container. Mine doesn’t last more than a week, but it’s because I’ve eaten it all…
pesto after


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